Fresh Strawberry Cupcakes Ingredients: 1 3/4 c All-purpose Flour 1 t Baking Soda 1 c Sugar ½ c Chopped Walnuts 2 x Egg whites ½ c Vegetable Oil (applesauce?) ½ t Almond or vanilla extract 10 oz Pkg frzn sweet Strawberries* * or 1 cup crushed fresh strawberries mixed with 3 T sugar Instructions: Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 deg F for 30 minutes, or until they test done. Or, bake in greased 9x5x3 inch loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. Sue

Sorry Sherry! I was up in the night but totally forgot! LOL! Slow-Roasted Salmon with Potatoes Food Network Ingredients  3 bunches leeks, trimmed and quartered lengthwise  1/3 cup plus 1 tablespoon extra-virgin olive oil  Sea salt  3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed  1 1/2 pounds fingerling potatoes  1 shallot  4 tablespoons unsalted butter, at room temperature  2 tablespoons chopped fresh chives  2 tablespoons fresh tarragon  2 tablespoons fresh parsley  Juice of 1/2 lemon Directions Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes. Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature. When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes. Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain. Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined. Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.

FLORIDA ROCK SHRIMP & BACON CASSEROLE (Pig: King of the Southern Table) 6 to 8 slices lean applewood-smoked bacon 1-1/2 cups half-and-half 1/2 cup bottled clam juice 2 tablespoons dry sherry 2-1/2 cups crumbled soda crackers 12 tablespoons (1-1/2 sticks) butter, melted Salt and freshly ground black pepper to taste Tabasco sauce to taste 1-1/2 pounds fresh rock shrimp, shelled and deveined (or any shrimp) Preheat the oven to 350F. Butter a 1-1/2-quart casserole and set aside. In a skillet, fry the bacon over moderate heat till almost crisp. Drain on paper towels and chop coarsely. In a bowl, combine the half-and-half, clam juice, and sherry, stir well, and set aside. In another bowl, combine the cracker crumbs and butter, season with salt and pepper and Tabasco, and set aside. Sprinkle about a third of the crumbs over the bottom of the prepared casserole, arrange half the shrimp on top, sprinkle half the bacon over the shrimp, and pour half the half-and-half mixture over the top. Add another third of the crumbs, arrange the remaining shrimp on top, sprinkle on the remaining bacon, pour on the remaining half-and-half mixture, and top with the remaining crumbs. Bake till bubbly and lightly browned, about 35 minutes. Serve piping hot. Serves 4.

Chicken Tamale Casserole 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided 1/3 cup fat-free milk (I used 1%) 1/4 cup egg substitute (I used 1 egg) 1 teaspoon ground cumin 1/8 teaspoon ground red pepper 1 (14 3/4-ounce) can cream-style corn 1 (8.5-ounce) box corn muffin mix (such as Martha White) I used Jiffy 1 (4-ounce) can chopped green chiles, drained Cooking spray 1 (10-ounce) can red enchilada sauce (such as Old El Paso) 2 cups shredded cooked chicken breast 1/2 cup fat-free sour cream 1. Preheat oven to 400°. 2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9Âinch baking dish coated with cooking spray. 3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. (I poured about 3/4 of the enchilada sauce over the base, then I poured the remainder over the chicken after I added it.) Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream. Calories: 354 (36% from fat) Fat: 14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein: 18.9g Carbohydrate:36.3g Fiber:2.5g Cholesterol:58mg Iron:1.7mg Sodium:620mg Calcium:179mg